1 very ripe banana, mashed
2 cups gluten-free oats
1/2 cup almond butter
1/4 cup honey
1/4 cup dairy-free carob chips
2 Tbs. flax seeds
1 Tbs. chia seeds
1 teaspoon really good vanilla extract (optional)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon sea salt
1. In a food processor fitted with a metal blade, add all ingredients and, stopping several times to scrape down the sides, pulse until well-combined. Note: the carob chips will not break down and that is OK!
2. Dump mixture into a large mixing bowl and, using damp hands, roll into about 18-20 balls.
3. Refrigerate for 20 minutes before serving or store in an air-tight container for up to 4 days in the fridge.
– Add walnuts for added texture and protein.